Budding gourmet: tips for cooking while baked

Everyone has their hobbies. Some keep up with the latest movies, and others hike to remote fly fishing spots. For me, I like to try out new recipes in the kitchen. And as with most of my hobbies, I responsibly enjoy some cannabis when I do it.

But getting high before working in the kitchen has its risks. I mean, there are both knives and fire involved. Over the years, and through some unfortunate trial and error, I have developed checkpoints for myself. Each checkpoint allows me to enjoy my hobby a little stoned, which is my right as a person over 21 in Washington.

In hopes that you don’t have to make unfortunate mistakes in your stoned kitchen, I’ve decided to share some of my favorite tips for cooking baked.

#1 Read the recipe before getting lit.

It’s easy to lose momentum after reading a recipe and realizing it takes tools and ingredients that aren’t in your kitchen. That goes double for someone riding a weed wave. Before getting set on baking a specific dish, read the recipe.

I’ve learned that there could be some ingredient (I’m looking at you, cream of tartar) or technique (and you, piping bag) that isn’t’ a pantry staple but is absolutely required to pull it off. Now, I save myself from disappointment and ensure I follow through with the mission to cook by reading up on how a dish is made.

#2 Prep in advance.

Nicole Dimascio has built a following cooking high on social media in the Dope Kitchen. GreenState asked her one tip for those who want to do the same. The stoned chef gave a solid tip: do all the chopping before an edible kicks in or the joint is lit.

For that matter, consider measuring everything out in that time as well. It’s more acceptable to wing it in cooking than baking, but having everything prepared like TV chefs has benefits. I have been putting all the ingredients in little dishes to teach my toddler how to bake lately.

And in my off hours of being a mom, when I’m listening to comedy podcasts and pulling a bake together, having pre-measured containers of spices, flour, and such during the process is pretty legit.

#3 The ingredient shuffle.

Anyone who has forgotten the salt in a soup or the baking powder in a cake knows the sadness that caused me to pick up the habit I’m about to share. Forgetting an ingredient in a baked good can tank the whole thing.

I take every ingredient out and put it together on the counter to avoid accidentally flavorless dinners or unrisen biscuits. Sometimes, I’ll even organize them into the order they go in the bowl. When I use the ingredient, I’ll put it on the other side of the counter or put them away altogether. I know I’ve forgotten a step if anything is left in the ingredient area.

Picking up this habit has helped my cakes rise and my savory soup flavors develop for years. It’s high time I share it with my fellow cannabis lovers.

#4 Don’t go overboard on the pot.

The final tip may be unpopular, but don’t get too lifted. More cannabis often means less presence of mind. That leads to things like burnt grilled cheese and ingredients mixed in the wrong order. Avoid that altogether and take a micro or small dose when planning to cook with an air of cannabis.

While I don’t condone cooking stoned, I do admit it’s something I do. These checkpoints in the kitchen have helped me be successful in that endeavor. Read the recipe, do sober prep, line up the ingredients, and don’t overdo it.

Follow these steps, and hopefully, you can feel the joy of being a bit high dancing to Sade, flamboyantly pouring bowls of flour into the mixer, too.